Okra Pickles

By á-170456

Ingredients

• 3 cups water
• 3 cups vinegar
• 1/3 cup coarse salt
• 2 teaspoons dill seed
• 3 1/2 pounds small okra see* Note, stems trimmed
• 4 garlic cloves
• 2 small dried hot red peppers cut in half

Preparation

Step 1

* Note: Avoid large okra as it has a woody texture.

Combine water, vinegar, salt and dill seed in 8- to 12-quart stockpot. Bring to boil over medium-high heat.

Pack okra (stand the okra and layer tip-to-tip) into 4 hot (1-pint) jars, leaving 1/4-inch head space. Put 1 garlic clove and 1/2 pepper in each jar.

Ladle boiling liquid over okra, leaving 1/4-inch head space. Remove air bubbles by sliding a nonmetallic spatula down the side of the jar and press gently on the food to release any trapped air.

Close with two-piece caps. Can according to instructions.

This recipe yields 4 pints.

Each of 16 servings: 49 calories; 457 mg sodium; 0 cholesterol; 0 fat; 11 grams carbohydrates; 2 grams protein; 1.42 gram fiber.